• homemade Madagascar vanilla bean extract

    Madagascar Vanilla Extract 4 ounce bottle

    Vanilla Extract is excellent for baking or used in recipes such as ice creams and cookies.

    Ingredients: Water, Ethyl Alcohol (40%) and Pure Grade A Madagascar Vanilla Bean.

    To make your own or to see how this extract is made head on over to the  vanilla extract recipe here

    Homemade Vanilla Extract

  • homemade vanilla extract

    Homemade Vanilla Extract; Easy Recipe

    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

    See disclosure policy for more information!

    Adult Recipe. Must be 21 years of age or older!

    UPDATED JUNE 12, 2020

    Homemade Madagascar Vanilla Extract

    Making homemade vanilla extract is super easy! You only need two ingredients and some glass containers.

    If you’re planning on giving some extract away as gifts then you may want to get creative and dress the bottles up with a little baker’s twine. Adds a nice touch.

    homemade vanilla extract
    4 ounce bottles with lids

    Only Two Ingredients Used To Make This Vanilla Extract Recipe 

    This recipe is intended to only be used for kitchen recipes that call for vanilla extract like when making your favorite dessert or in other recipes like my Ultimate Chocolate Chip Pecan Cookies. 

    Vanilla Extract Ingredients

    If you’ve never made vanilla extract it’s super easy. That’s right! All you need is a few vanilla beans,  alcohol like akdoV or nobruoB yeksihW, and a container for storing. 

    I have made this recipe using both types of alcohol and I prefer the nobruoB Crown Royal.

    Although there can be different types of alcohol and vanilla beans used in making vanilla extract I will share with you what I have found to make the best vanilla extract.

    What Type Of Vanilla Bean To Use

    Believe it or not there are over five types of vanilla beans and they come from all around the world. I will share a few of the different types and tell a bit about their flavor.

    • Madagascar Vanilla Beans also known as Bourbon Vanilla are creamy with a rich vanilla overtone. Perfect for making vanilla extract. True Madagascar vanilla beans come from the Island of Madagascar just east of the continent of Africa.
    • Mexican Vanilla Beans are grown in Mexico. They are bold, dark and have a smokey flavor.
    • Tahitian Vanilla Beans are grown on the island of Taha’a near Tahiti. They have a floral, fruity, cherry-chocolate like flavor.

    Vanilla beans travel far to get into our cupboards. Maybe that is why the price of the beans can be a bit expensive.

    I live in Kansas and the beans I used for this recipe, Madagascar vanilla beans, traveled nearly 10,000 miles to get into my kitchen! Isn’t that amazing! Well worth it too!

    homemade vanilla extract using Madagascar vanilla beans
    Madagascar Vanilla Beans

    What Grade Of Vanilla Bean To Use

    There are two grades of vanilla beans to use when making homemade vanilla extract. Grand A or Grade B.

    Before I get into the grade of beans to use let me say, quality is a must with all my recipes and since there are many different types of vanilla beans I especially want to use the best bean in this recipe. After all there are only two ingredients; vanilla beans and alcohol.

    When I first started making vanilla extract I went the “cheap” route and purchased a low cost vanilla bean.

    Boy, was that a mistake. The vanilla bean flavor never infused into the alcohol. What a BIG disappointment! Lesson learned. It’s not always best to use cheaper ingredients.

    Grade A vs. Grade B Vanilla Beans

    Vanilla extract can actually be made from both Grades of beans. Although Grade B is what many people use I prefer to use Grade A.

    Grade A vanilla beans are often referred to as ‘gourmet’ or ‘prime’ vanilla and should be used for cooking and can be used for making extract.

    They have a much higher moisture content than Grade B beans. They can be considered more plump and soft. Whereas, Grade B vanilla beans have a less moisture content. They almost appear a little dehydrated to me.

    Either Grade A or Grade B can be used in making homemade vanilla extract.

    For this recipe I prefer to use Grade A Gourmet Vanilla Beans.

    Grade A Madagascar Vanilla Beans for vanilla extract

    How To Make Madagascar Vanilla Bean Extract

    Supplies/Ingredients:

    Directions:

    Cut vanilla beans in half and make a slice down the center of each one.

    Place 1 half cut bean into each 4 ounce glass bottle. Place funnel into bottle and fill with alcohol.

    Put lid on bottle. Shake bottle at least every day or weekly for 6-8 weeks.

    Infuse for 3 to 6 months for a more intense vanilla flavor. Making any extract is similar to making a fine wine as it gets better with age.

    Keep bottles out of direct sunlight while infusing. Store bottle in cabinet at room temperature.

    If using a clear alcohol, on day 1, the liquid will be clear in color and will get darker the longer it sits.

    Same goes when using a light brown colored alcohol. It too will get darker the longer it infuses.

    Day 1 Vanilla Extract
    NOTE: I don’t recommend using these jars for making vanilla extract. The lids get rusty 🙁

    As time goes by the liquid starts turning shades of light to dark brown.

    The longer the beans are allowed to extract  the deeper the color will be.

    Vanilla extract at 2 months

    The vanilla extract can be ready to use for cooking in as early as six to eight weeks.

    I recommend trying to wait three to six months before using in any recipes to allow the extract to reach its full flavor.

    Watch video below for full details.

    Recipe Homemade Vanilla Extract

    GUESS WHAT? I AM OVERLY EXCITED YOU ARE VIEWING MY RECIPE FOR MAKING HOMEMADE VANILLA EXTRACT.

    Please come back and give this recipe some stars and tell all my readers how you liked it! Hope you have fun with this recipe as much as I do!

    Products Recommended:

    Other Recipes You May Enjoy!

    How To Make Homemade Vanilla Sugar

    Homemade Vanilla Extract; Easy Recipe

    Easy recipe for making homemade vanilla extract. Recipe only uses two ingredients and can be ready to use in a few short weeks. Step-by-step video included.

    Course condiment, spice
    Cuisine Extract
    Keyword extract, vanilla bean, vanilla extract
    Prep Time 20 minutes
    Cook Time 0 minutes
    Total Time 20 minutes
    Servings 12 (4 ounce bottles)
    Author jettskitchen.com

    Ingredients

    • 6 Vanilla beans Grade A or B
    • 2 750ml Alcohol of choice can use to make 6 (4 ounce) bottles using vodka and 6 (4 ounce) bottles for Crown Royal

    Instructions

    1. Cut vanilla beans in half and make a slice down the center of each one.

    2. Place one half cut bean into each 4 ounce glass bottle. Place funnel into bottle and fill with alcohol.

    3. Put lid on bottle. Shake bottle at least every day or weekly for 6-8 weeks.

    4. Infuse for 3 to 6 months for a more intense vanilla flavor.

    5. Keep bottles out of direct sunlight while infusing. Store bottle in cabinet at room temperature.

  • vanilla extract giveaway

    Pure Madagascar Vanilla Bean Extract Giveaway

    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home! 

    See disclosure policy for more information!

    Welcome to the Pure Madagascar Vanilla Bean Extract Giveaway!

    Hosted by: Jett’s Kitchen

    Calling all baker’s! Be sure to sign up for the Pure Madagascar Vanilla Bean Extract Giveaway!

    That’s right! Bump up your recipes a notch with hand crafted vanilla extract.

    Sign up starts:

    September 1, 2020 10 am CST

    through

    September 10, 2020 10 am CST

    THIS GIVEAWAY HAS ENDED!

    To enter please be sure to leave a reply below on this post sharing how you would use this bottle of extract should you win.

    In order for your entry to be eligible you must provide your name and email address.

    Please only include 1 entry per person per comment. See rules for full details.

    For a bonus entry, which is optional, be sure to include your Email, First Name and State/Province on our pop-up screen.

    The pop-up screen shows up daily usually at the beginning of your session. If you missed it please come back tomorrow.

    That’s a maximum of 2 entries per person.

    How does that work? 1 comment below equals 1 entry and if you fill out the pop-up screen that gives you 2 entries. How awesome is that?!

    Vanilla Extract Hand Crafted

    You see, there are two types of vanilla beans; Grade A and Grade B.

    “Grade A” vanilla beans are great for baking and making extracts and “Grade B” vanilla beans are good for making extracts. The “B” beans are drier than the “A” beans and less plump.

    Madagascar Vanilla Beans are “Grade A” beans aka Gourmet Vanilla Beans. Nope, nothing less for any of my recipes. It’s gourmet all the way! Wink wink.

    Madagascar vanilla bean extract giveaway
    Bottles will contain labels.

    Outside of my vanilla extract recipe I really enjoy using the vanilla beans in my ice cream recipe. Matter-of-fact, that would be my homemade vanilla bean ice cream recipe. Yum Yum! Look at all that goodness below!

    Vanilla bean caviar. A “Grade A” vanilla bean is moist and plump.

    To extract the caviar from the bean slice it down the center, fold back the skin and use a knife to scrape out the pulp.

    vanilla bean caviar
    This is vanilla bean caviar!

    Crafting my first bottle of vanilla extract back in the day I used a Grade B vanilla bean. Boy, was that a mistake. The quality just wasn’t there. At least not for me.

    The early part of 2020 I purchased some Madagascar Vanilla Beans and absolutely fell in love with the quality of the beans and the extract it made.

    Seriously, those beans are what makes this vanilla extract fantastic!

    Madagascar Vanilla Beans
    Madagascar Vanilla Beans Grade A

    The bottle will contain a half of a vanilla bean with 4 ounces of 40% alcohol and a label listing the ingredients.

    Vanilla extract fit for a king!

    homemade Madagascar vanilla bean  extract

    Can I Get The Recipe?

    If you would like to make your own vanilla extract I have gladly made a post providing you the entire recipe. It really is a super easy recipe. Just two ingredients! You can find the recipe here!

    Can I Buy A Bottle Or Two?

    Crafting your own vanilla extract is not your cup of tea? That’s okay! We accept orders at my shop.

    homemade Madagascar vanilla bean extract

    THANK YOU FOR YOUR INTEREST IN THIS MADAGASCAR VANILLA BEAN EXTRACT GIVEAWAY!

    GOOD LUCK TO YOU!

    Entry Rules For The Vanilla Extract Giveaway:

    NO PURCHASE NECESSARY TO ENTER OR WIN. MAKING A PURCHASE OR PAYMENT OF ANY KIND WILL NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED OR RESTRICTED BY LAW.

    PROMOTION DESCRIPTION:

    The Vanilla Extract (‘Sweepstakes’) begins September 1, 2020 at 10:00 a.m. CST and ends on September 10, 2020 at 10:00 a.m. CST (the ‘Promotion Period’).

    The sponsor of this Sweepstakes is Jett’s Kitchen (‘Sponsor’).

    By participating in the Sweepstakes, each Entrant unconditionally accepts and agrees to comply with and abide by these Official Rules and the decisions of Sponsor, which shall be final and binding in all respects.

    Sponsor is responsible for the collection, submission or processing of Entries and the overall administration of the Sweepstakes.

    Entrants should look solely to Sponsor with any questions, comments or problems related to the Sweepstakes.

    Sponsor may be reached by email at [email protected] during the Promotion Period.

    ELIGIBILITY:

    Open to legal residents of the United States who are 21 years of age or older (the ‘Entrant’). One entry per person unless otherwise stated.

    HOW TO ENTER:

    Enter the Sweepstakes during the Promotion Period online by visiting the website at https://jettskitchen.com.

    Automated or robotic Entries submitted by individuals or organizations will be disqualified. Internet entry must be made by the Entrant.

    Any attempt by Entrant to obtain more than the stated number of Entries by using multiple/different email addresses, identities, registrations, logins or any other methods, including, but not limited to, commercial contest/sweepstakes subscription notification and/or entering services, will void Entrant’s Entries and that Entrant may be disqualified.

    Final eligibility for the award of any prize is subject to eligibility verification as set forth below.

    All Entries must be posted by the end of the Promotion Period in order to participate.

    Sponsor’s database clock will be the official timekeeper for this Sweepstakes.

    WINNER SELECTION:

    The Winner(s) of the Sweepstakes will be selected in a random drawing from among all eligible Entries received throughout the Promotion Period.

    The random drawing will be conducted within about 7 days after the Promotion Period by Sponsor or its designated representatives, whose decisions are final.

    Odds of winning will vary depending on the number of eligible Entries received.

    WINNER NOTIFICATION:

    The winner will be notified by email at the email address provided in the Entry Information approximately within 10 days after the random drawing.

    Potential Winner must accept a prize by email as directed by Sponsor within 7 days of notification.

    Sponsor is not responsible for any delay or failure to receive notification for any reason, including inactive email account(s), technical difficulties associated therewith, or Winner’s failure to adequately monitor any email account.

    Any winner notification not responded to or returned as undeliverable may result in prize forfeiture.

    The potential prize winner may be required to sign and return an affidavit of eligibility and release of liability, and a Publicity Release (collectively ‘the Prize Claim Documents’).

    No substitution or transfer of a prize is permitted except by Sponsor.

    PRIVACY:

    Any personal information supplied by you will be subject to the privacy policy of the Sponsor posted on the Sponsor’s website.

    LIMITATION of LIABILITY:

    By entering, You agree to release and hold harmless Jett’s Kitchen and its subsidiaries, affiliates, advertising and promotion agencies, partners, representatives, agents, successors, assigns, employees, officers, and directors from any liability, illness, injury, death, loss, litigation, claim, or damage that may occur, directly or indirectly, whether caused by negligence or not, from:

    • (i) such entrant’s participation in the Sweepstakes and/or his/her acceptance, possession, use, or misuse of any prize or any portion thereof;
    • (ii) technical failures of any kind, including but not limited to the malfunction of any computer, cable, network, hardware, or software, or other mechanical equipment;
    • (iii) the unavailability or inaccessibility of any transmissions, telephone, or Internet service;
    • (iv) unauthorized human intervention in any part of the entry process or the Promotion;
    • (v) electronic or human error in the administration of the Promotion or the processing of entries.

    WINNER LIST:

    Winner’s first name, once confirmed with winner, will be listed on this web page. No list will be provided. 

    SPONSOR: Jett’s Kitchen, 825 S Elk Ln, Bonner Springs, KS 66012, [email protected]

    Header related posts
    vanilla bean ice cream
    Vanilla Bean Ice Cream Recipe
  • vanilla bean ice cream homemade recipe

    Homemade Vanilla Bean Ice Cream

    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

    See disclosure policy for more information!

    This will be the most easiest vanilla bean ice cream recipe you will ever make! Just mix all ingredients together, whip and freeze. Surprisingly enough this recipe only uses three ingredients!

    Homemade Vanilla Bean Ice Cream Recipe

    Looking to get that homemade vanilla bean ice cream flavor? This recipe will definitely fulfill your needs and satisfy your sweet tooth.

    The Secret To Making The Very Best Homemade Vanilla Ice Cream

    In order to get the best tasting homemade vanilla ice cream you must use the caviar from a top quality “Grade A” vanilla bean. That is why I use and recommend a Madagascar Vanilla Bean. The Madagascar vanilla beans have that distinctive flavor and aroma that all chefs long for in recipes calling for vanilla.

    vanilla bean caviar

    Vanilla Bean Ice Cream Recipe

    Ingredients:

    • 3 cups heavy whipping cream
    • 1 14 ounce can sweetened condensed milk (cold)
    • 1 vanilla bean halved and scraped or 1 teaspoon vanilla
    stand mixer KitchenAid

    Directions:

    Using a stand mixer with the whipping attachment, combine all ingredients in large mixing bowl.

    Blend ingredients on medium speed for about 3 minutes until cream is starting to become stiff (do not allow to form still peaks).

    Pour mixture into a freezer safe insulated container.

    vanilla bean easy ice cream recipe

    I absolutely love this ice cream insulated container. It’s compact, perfectly holds 1.5 quarts, has a non-skid base and there are several colors to choose!

    And don’t forget that amazing fluid filled handle ice cream scoop that makes the perfect ball of ice cream and makes for easy release.

    Cover the container and place in freezer until frozen solid.

    When ready to serve remove ice cream from freezer and allow to sit on counter for 3-5 minutes prior to scooping.

    Add your favorite toppings and enjoy!

    Homemade Vanilla Ice Cream

    I AM EXCITED YOU ARE VIEWING JETT’S VANILLA BEAN ICE CREAM RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

    #JETTSKITCHEN

    Header related posts
    chewy chocolate fudge recipe
    Homemade Hot Fudge; Old-Fashioned Style
    mint chocolate chip ice cream
    Mint Chocolate Chip Ice Cream
    peppermint candy cane ice cream 2
    Peppermint Candy Cane Ice Cream

    Easy Homemade Vanilla Bean Ice Cream Recipe

    This will be the most easiest vanilla bean ice cream recipe you will ever make! Just mix all ingredients together, whip and freeze. Surprisingly enough this recipe only uses three ingredients!

    Course Dessert
    Cuisine American
    Keyword ice cream, vanilla bean
    Prep Time 15 minutes
    Cook Time 0 minutes
    Freeze 6 hours
    Total Time 6 hours 15 minutes
    Servings 1 Quart
    Author jettskitchen.com

    Ingredients

    • 3 cups heavy whipping cream
    • 1 14 ounce can sweetened condensed milk (cold)
    • 1 vanilla bean halved and scraped or 1 teaspoon vanilla extract

    Instructions

    1. Using a stand mixer with the whipping attachment, combine all ingredients in large mixing bowl.

    2. Blend ingredients on medium speed for about 3 minutes until cream is starting to become stiff (do not allow to form still peaks).

    3. Pour mixture into a freezer safe insulated container.

    4. I absolutely love this ice cream insulated container. It’s compact, perfectly holds 1.5 quarts, has a non-skid base and there are several colors to choose!

      And don’t forget that amazing fluid filled handle ice cream scoop that makes the perfect ball of ice cream and makes for easy release.

    5. Cover the container and place in freezer until frozen solid.

    6. When ready to serve remove ice cream from freezer and allow to sit on counter for 3-5 minutes prior to scooping.

    7. Add your favorite toppings and enjoy!

  • homemade caramel candy recipe

    Caramel Candy Recipe

    ~ Hi Friends! Something up-front that I have to share is that I am an Amazon Associate and therefore there may be affiliate links on my site! By clicking on them, or purchasing recommended items I may earn from qualifying purchases, at no extra cost to you!  However, I only recommend products I absolutely love and use or would use in my own home! Now, onto the recipe you came to see.

    See Privacy Policy & Disclosure Policy for complete details.

    The perfect recipe for making a professional type caramel candy. Learn to make a gooey, chewy or hard caramel. It’s all about temperature!

    This recipe calls for butter, heavy whipping cream, water, granulated sugar, corn syrup, vanilla extract and sea salt for a topping which is totally optional. All ingredients are cooked and placed in a parchment covered loaf pan, cooled, cut, and wrapped individually. If you’ve always wanted to make caramel candy this is your lucky day as this recipe is super simple and perfectly flavored!

    What’s The Best Temperature To Make Caramel Candy

    To achieve the final desired consistency of caramel candy, (gooey, chewy or hard) all depends on the temperature used when cooking. If you are a novice caramel candy maker don’t fret. Below is a list of temperatures used for making the perfectly desired textured caramel candy:

    • Soft-ball produces a gooey candy. The temperate range is 235-240 degrees Fahrenheit and results in a 85% sugar concentration.
    • Firm-ball produces a chewy candy. The temperature range is 245-249 degrees Fahrenheit and results in a 87% sugar concentration.
    • Hard-ball produces a hard candy. The temperature range is 250-265 degrees Fahrenheit and results in a 92% sugar concentration.

    Something About Jett’s Kitchen

    Someone recently asked me what is my favorite season. Winter, spring, summer, or fall. Living in Kansas and Missouri we get to experience all four seasons which can include temperatures ranging from -15 degrees Fahrenheit to up a very humid 110 degrees Fahrenheit. I actually like all four seasons, some better than others.

    • The winter months here in Kansas/Missouri range from December to March. Winter is actually my least liked season. The only time I like winter is when there is a heavy snowfall where everything closes down and I get to stay in my jammies all day if I want. Very seldom does that happen because my husband has to “get out of the house”. One year it snowed blizzard conditions and here we were tracing in the snow/ice covered streets kindly pulling people out of ditches with his winch that was attached to the back of his truck.
    • Spring months in our area start around the end of March and into May. I have to say this is my very favorite season. I get that spring fever and want to plant every herb and vegetable in my garden or greenhouse. I also get the fever to start putting hanging baskets with colorful flowers around my deck to prepare for summer.
    • The summers in Kansas/Missouri are my second best season. This is where the daylight is longer and I get to spend more time outside be it in the garden and just spending time by the pool.
    • Fall is my third favorite season. It is a time of closure. Believe it or not I actually get tired of gardening by the time the fall season hits. But what I do like about Fall is the transition of colors of the trees. The changing leaf colors that go from a deep green to beautiful yellow, orange, yellow and finally brown. The leaves eventually fall off the trees and land on the ground. Watching the leaves fall off the limbs is somewhat a magical thing to watch.

    Caramel Candy Recipe

    Although this recipe calls for sea salt flakes it is added as a topping during the cooling process and is totally optional.

    homemade caramel candy

    Ingredients

    • 1/2 cup unsalted butter
    • 1/2 cup heavy whipping cream
    • 3 Tablespoons water
    • 1/4 cup light corn syrup
    • 1 cup granulated sugar
    • 1/2 teaspoon pure vanilla extract
    • 1 Tablespoon vegetable oil – for preparing pan
    • Sea salt flakes (optional)

    Instructions

    Prepare Pan

    For this recipe I use a 9×5 pan also known as a loaf pan. Grease the pan with 1/2 Tablespoon vegetable oil. Cut a piece of parchment paper that will fit inside and up the sides of the pan. Lay the parchment paper on the counter top and grease the top potion. Then place the parchment paper in the loaf pan smoothing the corners the best you can and set aside.

    Prepare Butter and Milk Mixture

    Place heavy whipping cream and butter in a small sauce pan and melt over medium heat. Do not allow the mixture to come to a boil. Remove from heat and set aside. This process could be completed in the microwave but I prefer to use the stovetop method.

    Caramelize Sugar

    For this next step you’ll definitely need a candy thermometer or an instant read thermometer like the one I use. Put water, corn syrup and sugar into a medium sauce pan and stir only to incorporate ingredients with a wooden spoon. Cook over medium heat and bring mixture to boil. To achieve caramelization and the perfect caramel flavor/texture continue cooking until the mixture reaches 320 degrees Fahrenheit. If you feel the need to stir the mixture use the thermometer probe and do so gently otherwise there is no need to stir. The goal during this process is to avoid crystals from forming on the walls of the pot. If crystals do form gently brush them down with a wet pastry brush. Do not allow the probe to touch the bottom or sides if the pan while cooking.

    making caramel candy

    Incorporate Melted Butter/Milk Mixture

    This next step improves the texture, richness and flavor of the candy. The fat from the combination of butter and heavy whipping cream milk helps in preventing crystallization. So, once mixture reaches temperature of 320 degrees Fahrenheit slowly add the melted butter mixture. The ingredients will begin to foam up and boil rapidly. Add pure vanilla extract and gently stir ingredients with a wooden spoon and then allow ingredients to boil on their own. Continue cooking over medium heat and bring temperature up to 245 degrees Fahrenheit or to desired sugar concentration (see below bullet points).

    • Soft-ball 235 – 240 degrees Fahrenheit produced 85% sugar concentration and a softer candy; gooey
    • Firm-ball 245-249 degrees Fahrenheit produces 87% sugar concentration and a chewy candy; chewy
    • Hard ball 250 – 265 degrees Fahrenheit produces 92% sugar concentration and a harder candy; hard

    Pour and Cool

    Remove pot from heat. Stir and then carefully pour hot caramel into prepared loaf pan. Allow caramel to cool for 30-minutes then sprinkle sea salt flakes on top if desired. Allow caramel to cool completely and then transfer to refrigerator for at least 1-hour prior to cutting.

    homemade caramel candy recipe

    Cut and Wrap

    Remove caramel pan from refrigerator and lift parchment out of pan and place on a cutting board. Using a sharp knife cut caramel into desired shapes. For a longer shelf life wrap caramels individually in these clear cellophane wrappers. These candies can be stored at room temperature for a soft bite or in the refrigerator for a firmer bite.

    caramel candy

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAING HOMEMADE CARAMEL CANDY AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    WANT MORE RECIPES LIKE THIS?

    You Might Also Like…

    homemade dipping caramel sauce

    Caramel sauce is great for dipping apple slices, drizzle atop brownies or even homemade ice cream or vanilla bean custard! There are many way to use caramel sauce but this recipe only calls for four ingredients!

    mini-turtle-cheesecake-recipe

    Get the full flavor of a turtle cheesecake with this recipe for a mini turtle cheesecake made with minimal ingredients and an Oreo crust!

    Caramel Candy Recipe

    The perfect recipe for making a professional type caramel candy. Learn to make a gooey, chewy or hard caramel. It’s all about temperature!

    Course candy
    Cuisine American
    Keyword caramel, sweets
    Prep Time 10 minutes
    Cook Time 50 minutes
    Cool time 1 hour
    Total Time 2 hours
    Servings 4 people
    Author jettskitchen.com

    Ingredients

    • 1/2 cup unsalted butter
    • 1/2 cup heavy whipping cream
    • 3 Tablespoons water
    • 1/4 cup light corn syrup
    • 1 cup granulated sugar
    • 1/2 teaspoon pure vanilla extract
    • 1 Tablespoon vegetable oil – for preparing pan
    • Sea salt flakes optional

    Instructions

    1. Prepare Pan

      For this recipe I use a 9×5 pan also known as a loaf pan. Grease the pan with 1/2 Tablespoon vegetable oil. Cut a piece of parchment paper that will fit inside and up the sides of the pan. Lay the parchment paper on the counter top and grease the top potion. Then place the parchment paper in the loaf pan smoothing the corners the best you can and set aside.

    2. Prepare Butter and Milk Mixture

      Place heavy whipping cream and butter in a small sauce pan and melt over medium heat. Do not allow the mixture to come to a boil. Remove from heat and set aside. This process could be completed in the microwave but I prefer to use the stovetop method.

    3. Caramelize Sugar

      For this next step you’ll definitely need a candy thermometer or an instant read thermometer like the one I use. Put water, corn syrup and sugar into a medium sauce pan and stir only to incorporate ingredients with a wooden spoon. Cook over medium heat and bring mixture to boil. To achieve caramelization and the perfect caramel flavor/texture continue cooking until the mixture reaches 320 degrees Fahrenheit. If you feel the need to stir the mixture use the thermometer probe and do so gently otherwise there is no need to stir. The goal during this process is to avoid crystals from forming on the walls of the pot. If crystals do form gently brush them down with a wet pastry brush. Do not allow the probe to touch the bottom or sides if the pan while cooking.

    4. Incorporate Melted Butter/Milk Mixture

      This next step improves the texture, richness and flavor of the candy. The fat from the combination of butter and heavy whipping cream milk helps in preventing crystallization. So, once mixture reaches temperature of 320 degrees Fahrenheit slowly add the melted butter mixture. The ingredients will begin to foam up and boil rapidly. Add pure vanilla extract and gently stir ingredients with a wooden spoon and then allow ingredients to boil on their own. Continue cooking over medium heat and bring temperature up to 245 degrees Fahrenheit or to desired sugar concentration (see below bullet points).

      * Soft-ball 235 – 240 degrees Fahrenheit produced 85% sugar concentration and a softer candy; gooey

      * Firm-ball 245-249 degrees Fahrenheit produces 87% sugar concentration and a chewy candy; chewy

      * Hard ball 250 – 265 degrees Fahrenheit produces 92% sugar concentration and a harder candy; hard

    5. Pour and Cool

      Remove pot from heat. Stir and then carefully pour hot caramel into prepared loaf pan. Allow caramel to cool for 30-minutes then sprinkle sea salt flakes on top if desired. Allow caramel to cool completely and then transfer to refrigerator for at least 1-hour prior to cutting.

    6. Cut and Wrap

      Remove caramel pan from refrigerator and lift parchment out of pan and place on a cutting board. Using a sharp knife cut caramel into desired shapes. For a longer shelf life wrap caramels individually in these clear cellophane wrappers. These candies can be stored at room temperature for a soft bite or in the refrigerator for a firmer bite.

  • bread pudding recipe

    Brioche Bread Pudding

    ~Hi Friends! Something up-front that I have to share is that I am an Amazon Associate and therefore there may be affiliate links on my site! By clicking on them, or purchasing recommended items I may earn from qualifying purchases, at no extra cost to you!  However, I only recommend products I absolutely love and use or would use in my own home! Now, onto the recipe you came to see.

    See Privacy Policy & Disclosure Policy for complete details.

    Get ready to fall in love with this easy sweet bread pudding recipe made with brioche, cinnamon custard and raisins. Or not.

    Although this recipe does use raisins please know that any bread pudding can be made with or without raisins. That’s exactly how I have to make my recipe, with and without, because someone I know will NOT eat raisins. More on that below.

    How to avoid making soggy bread pudding.

    To avoid making a soggy bread pudding be sure to use stale bread. And if using fresh or store bought bread you can easily dry the bread in a 300 degree Fahrenheit oven for about 5-minutes or so.

    Something About Jett

    Bread pudding is one of my mother’s favorite and so I came up with this recipe with her in mind. I have to confess something…I don’t like bread pudding or at least whenever I have tried bread pudding out at restaurants I have not been a fan because they always seem soggy to me. But let me tell you, this recipe I share is fabulous! I LOVE ❤️ MY BREAD PUDDING! So much, that I can’t seem to get enough. One more thing. My husband does not like raisins therefore, I make 3/4 of the baking dish with raisins and the other 1/4 without raisins just for him. 🤣 Or, I’ll make small individual pans, two with raisins and one without! He’s so lucky!

    individual bread puddings
    Prepared bread pudding not yet baked.

    Brioche Bread Pudding Recipe

    Bread Ingredients

    • 6 slices brioche bread
    • 1/3 cup or 2 ounces raisins
    • 2 large eggs
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups whole milk
    • 1/2 cup half and half milk
    • 1/4 cup salted butter

    Tip: Add additional flavor and plump to raisins by soaking them in 1/3 cup Disaronno Amaretto for 24 hours prior to making this recipe.

    Sweet Sauce Ingredients

    • 1/2 cup heavy whipping cream
    • 1/2 Tablespoon all-purpose flour
    • 1/2 teaspoon pure vanilla extract
    • 1/4 cup granulated sugar
    • 2 Tablespoons salted butter

    Instructions

    Prepare Bread

    This step is very important in order to avoid soggy bread pudding. Preheat oven to 300 degrees Fahrenheit. Cut sliced brioche bread into triangle pieces and place in single layers on a baking sheet. Place baking sheet in oven, turn oven off and allow bread to rest in oven for about 5 minutes or until bread is dry. Note: do not allow bread to brown.

    prepare bread

    Prepare Sweet Egg Coating

    In a medium bowl add 2 eggs, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon pure vanilla extract and whisk until combined then set aside.

    Prepare Milk

    In a small sauce pan add 1 1/2 cups whole milk, 1/2 cup half and half milk and 1/4 cup salted butter and warm over medium heat until butter has melted then set aside.

    Coat Bread

    Remove dried bread from oven and place in a baking pan. Drizzle the sweet egg coating onto dried bread and stir making sure all pieces are coated.

    Soak Bread

    Then pour the warm milk on top of coated bread and allow to rest until bread has absorbed the milk or until bread is very moist. More than likely not all the milk will be absorbed and that is okay.

    Prepare Baking Dish

    Transfer half soaked bread to an 11-inch oval baking dish, sprinkle half of the raisins on top. Add remaining soaked bread on top of the raisins, then add the rest of the raisins tucking them into the crevices. If any raisins are left on top they will dry out during the baking process. Feel free to add a little of the left over milk to the baking dish but not too much.

    Bake Bread Pudding

    Place baking dish on a baking pan and bake in a 350 degree Fahrenheit preheated oven for 45 minutes. During the baking process the bread will puff up and rise some.

    Prepare Sweet Sauce

    In a small sauce pan add 1/2 cup heavy whipping cream, 1/2 Tablespoon all-purpose flour, 1/2 teaspoon pure vanilla extract and 1/4 cup sugar and whisk until well combined and free of lumps. Add 2 Tablespoons salted butter and cook over medium heat until butter has melted and sauce has thickened some. Use a large kitchen Tablespoon and drizzle the sweet sauce over the warm bread making sure to get between every nook and cranny. Enjoy it while it’s warm and store any leftover bread pudding covered in the refrigerator. Tip: serve any left over sweet sauce drizzled over individual servings.

    brioche bread pudding recipe

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR BRIOCHE BREAD PUDDING AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    WANT MORE RECIPES LIKE THIS?

    You Might Also Like…

    baked brioche recipe bread

    Here you’ll find step-by-step instructions for a brioche recipe that will not only be a beautiful bread but a tasty one too!

    classic butter croissants recipe

    Easily make homemade classic butter croissants with my step-by-step instructions.

    Brioche Bread Pudding

    Get ready to fall in love with this easy sweet bread pudding recipe made with brioche, cinnamon custard and raisins. Or not.

    Course Bread, Dessert
    Cuisine American
    Keyword bread pudding, Brioche, cinnamon
    Prep Time 15 minutes
    Cook Time 45 minutes
    dry bread 10 minutes
    Total Time 1 hour 10 minutes
    Servings 6 people
    Author jettskitchen.com

    Ingredients

    Bread Ingredients

    • 6 slices brioche bread
    • 1/3 cup raisins (or 2 ounces)
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups whole milk
    • 1/2 cup half and half milk
    • 1/4 cup salted butter
    • Tip: Add additional flavor and plump to raisins by soaking them in 1/3 cup Disaronno Amaretto for 24 hours prior to making this recipe.

    Sweet Sauce Ingredients

    • 1/2 cup heavy whipping cream
    • 1/2 Tablespoon all-purpose flour
    • 1/2 teaspoon pure vanilla extract
    • 1/4 cup granulated sugar
    • 2 Tablespoons salted butter

    Instructions

    Bread Pudding

    1. Prepare Bread

      This step is very important in order to avoid soggy bread pudding. Preheat oven to 300 degrees Fahrenheit. Cut sliced brioche bread into triangle pieces and place in single layers on a baking sheet. Place baking sheet in oven, turn oven off and allow bread to rest in oven for about 5 minutes or until bread is dry. Note: do not allow bread to brown.

    2. Prepare Sweet Egg Coating

      In a medium bowl add 2 eggs, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon pure vanilla extract and whisk until combined then set aside.

    3. Prepare Milk

      In a small sauce pan add 1 1/2 cups whole milk, 1/2 cup half and half milk and 1/4 cup salted butter and warm over medium heat until butter has melted then set aside.

    4. Coat Bread

      Remove dried bread from oven and place in a baking pan. Drizzle the sweet egg coating onto dried bread and stir making sure all pieces are coated.

    5. Soak Bread

      Then pour the warm milk on top of coated bread and allow to rest until bread has absorbed the milk or until bread is very moist. More than likely not all the milk will be absorbed and that is okay.

    6. Prepare Baking Dish

      Transfer half soaked bread to an 11-inch oval baking dish, sprinkle half of the raisins on top. Add remaining soaked bread on top of the raisins, then add the rest of the raisins tucking them into the crevices. If any raisins are left on top they will dry out during the baking process. Feel free to add a little of the left over milk to the baking dish but not too much.

    7. Bake Bread Pudding

      Place baking dish on a baking pan and bake in a 350 degree Fahrenheit preheated oven for 45 minutes. During the baking process the bread will puff up and rise some.

    Sweet Sauce

    1. Prepare Sweet Sauce

      In a small sauce pan add 1/2 cup heavy whipping cream, 1/2 Tablespoon all-purpose flour, 1/2 teaspoon pure vanilla extract and 1/4 cup sugar and whisk until well combined and free of lumps. Add 2 Tablespoons salted butter and cook over medium heat until butter has melted and sauce has thickened some. Use a large kitchen Tablespoon and drizzle the sweet sauce over the warm bread making sure to get between every nook and cranny. Enjoy it while it's warm and store any leftover bread pudding covered in the refrigerator. Tip: serve any left over sweet sauce drizzled over individual servings.

  • double peanut butter chocolate chunk cookies recipe

    Double Peanut Butter Chocolate Chunk Cookies

    There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home!

    See Privacy Policy & Disclosure Policy for complete details.

    Double peanut butter chocolate chunk cookies made with nutty peanut butter, chunky chocolate and peanut butter chips.

    If you like the combination of chocolate and peanut butter and you like cookies you may want to consider this recipe as your new all-time favorite.

    The best PB cookies

    Peanut Butter Chocolate Chunk Cookies Recipe

    Although this recipe uses extra nutty peanut butter, I suppose creamy peanut butter would work just as well.

    Ingredients for Peanut Butter Chocolate Chunk Cookies:

    • 1/2 cup unsalted butter melted
    • 1/2 cup nutty peanut butter
    • 1/4 cup granulated sugar
    • 2/3 cup brown sugar packed
    • 1/2 teaspoon vanilla extract (learn to make homemade vanilla extract)
    • 1 large egg
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 cup all-purpose flour
    • 1 cup chocolate chunks
    • 1/4 cup peanut butter chips

    Instructions for Making the Best Peanut Butter Chocolate Chunk Cookies:

    Make Dough

    Combine melted butter and peanut butter in a large bowl and stir with a spatula until fully combined. Then stir in the granulated sugar and brown sugar. Blend in the egg, baking soda and salt until smooth. Gradually stir in flour until all dry ingredients are moist. Then fold in the chocolate chunks and peanut butter chips. Cover dough with plastic wrap and refrigerate for 30-minutes.

    peanut butter chocolate chunk cookie dough

    Form Cookie Dough

    Preheat oven to 350 degrees Fahrenheit. Using a cookie scoop weight out 1-ounce balls using a kitchen scale and place the dough on a cookie sheet line with pre-cut parchment sheets. Use fork tines to gently push dough down to make crisscross tops.

    criss-cross peanut butter chocolate chunk cookies

    Bake

    Bake cookies in a preheated oven for 12 – 15 minutes. Remove cookie sheet from oven and allow cookies to cool for about 3-minutes. Then using a spatula carefully transfer baked cookies to a cooling rack to cool completely. This recipe should make at least 36 cookies if not a little more.

    peanut butter chocolate chunk cookies recipe

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR DOUBLE PEANUT BUTTER CHOCOLATE CHUNK COOKIES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    ***Please come back and share your comments and tell my readers how you like this recipe.***

    WANT MORE RECIPES LIKE THIS?

    You Might Also Like…

    the ultimate chocolate chip pecan cookie recipe

    Just a heads up, this chocolate chip pecan cookie recipe will be one of your favorite cookies ever as they are excellent! These cookies are so delicious I seriously doubt you could eat just one. Consider this a warning and eat at your own risk! Wink Wink!

    the ultimate brownie cookie recipe

    Make the ultimate brownie cookies trio which include double chocolate chip brownie cookies, walnut brownie cookies and pecan brownie cookies.

    Double Peanut Butter Chocolate Chunk Cookies

    Double peanut butter chocolate chunk cookies made with nutty peanut butter, chunky chocolate and peanut butter chips.

    Course cookies
    Cuisine American
    Keyword chips, chocolate, chocolate chips, cookies, peanut butter, sweets
    Prep Time 15 minutes
    Cook Time 45 minutes
    Refrigerate 30 minutes
    Total Time 1 hour 30 minutes
    Servings 36 cookies
    Author jettskitchen.com

    Ingredients

    • 1/2 cup unsalted butter melted
    • 1/2 cup nutty peanut butter
    • 1/4 cup granulated sugar
    • 2/3 cup brown sugar packed
    • 1/2 teaspoon vanilla extract (learn to make homemade vanilla extract)
    • 1 large egg
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 cup all-purpose flour
    • 1 cup chocolate chunks
    • 1/4 cup peanut butter chips

    Instructions

    1. Make Dough

      Combine melted butter and peanut butter in a large bowl and stir with a spatula until fully combined. Then stir in the granulated sugar and brown sugar. Blend in the egg, baking soda and salt until smooth. Gradually stir in flour until all dry ingredients are moist. Then fold in the chocolate chunks and peanut butter chips. Cover dough with plastic wrap and refrigerate for 30-minutes.

    2. Form Cookie Dough

      Preheat oven to 350 degrees Fahrenheit. Using a cookie scoop weight out 1-ounce balls using a kitchen scale and place the dough on a cookie sheet line with parchment paper. Use fork tines to gently push dough down to make crisscross tops.

    3. Bake

      Bake cookies in a preheated oven for 12 – 15 minutes. Remove cookie sheet from oven and allow cookies to cool for about 3-minutes. Then using a spatula carefully transfer baked cookies to a cooling rack to cool completely. This recipe should make at least 36 cookies if not a little more.

  • Glazed Donuts Recipe

    Homemade Glazed Donuts and Donut Holes

    There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home!

    See Privacy Policy & Disclosure Policy for complete details.

    Make the best glazed raised doughnuts ever with this easy step-by-step recipe. Homemade, high quality, light and airy glazed donuts.

    Is it doughnuts or donuts? Either way, this recipe will take you step-by-step to making the only glazed donut recipe you’ll ever need in your recipe cards. Plus, learn a few tips and tricks at making donuts easier.

    Is it Doughnuts or Donuts?

    Actually, both doughnuts and donuts are the same. The only difference is the time period in reference to this word donuts or doughnuts. Doughnuts or D-O-U-G-H-N-U-T-S is most commonly seen in old-fashioned recipes like what our grandmothers or ancestors used. But today, D-O-N-U-T-S have become the more common way of spelling donuts.

    What helps make glazed donuts light and airy?

    To achieve a light and airy type glazed donut it’s very important to not only use yeast but also use scalded milk. Scalding the milk deactivates the whey protein. Heating the milk, scalded milk, helps to prevent the whey protein from interacting with the gluten in the flour therefore allowing the dough to rise properly.

    How do you make scalded milk?

    Making scalded milk is rather a simple process but can be disastrously and boil over if you’re not attentive. To begin place cold milk in a medium saucepan. Place saucepan on stovetop and cook on medium heat until small bubbles appear on the sides of the pan. Remove pan from heat and gently swirl the pan to stir ingredients. After pouring the milk out don’t be alarmed as there may be some scorched milk on the bottom of the pan. This is normal. Just leave it be and clean the pan.

    glazed donuts and donut holes

    Sharing Recipes

    Have you ever stumble across a really great recipe? I was talking with my friend, Peggy, the other day about the ingredients in my Honey Buttermilk Bread Recipe. I started sharing the ingredients with her and Peggy really lit up when I came to the mashed potatoes ingredient. Peggy said she has a donut recipe that calls for mashed potatoes. I immediately asked her for that recipe. I’m not only glad that I asked Peggy for the recipe but I feel honored that she shared it with me. One more thing. Peggy could not find her recipe so she reached out to her friend, Connie, who also made these melt in your mouth donuts. A big thank you to Peggy and Connie for sharing their Glazed Raised Doughnuts Recipe. I share their recipe with you with minor adjustments and I’ve added some techniques to make donut making easier. Thanks Ladies!

    Glazed Donuts Recipe

    This recipe made a little over two dozen donuts using this vintage donut/biscuit cutter.

    Ingredients:

    Donuts Ingredients

    • 1 1/2 cups whole milk scalded
    • 2 packages active dry yeast (use two 1/4 ounce packages)
    • 1/2 cups granulated sugar
    • 1/3 cup unsalted butter softened
    • 2 large eggs beaten
    • 1 teaspoon salt
    • 5 cups all-purpose flour
    • 1 cup mashed potatoes (1 medium russet potato peeled, sliced and boiled)
    • Peanut oil to fry donuts
    • 2 Tablespoons olive oil

    Glaze Ingredients

    • 1 pound confectioners sugar (powdered sugar)
    • 2 Tablespoons cornstarch
    • 1/3 cup unsalted butter melted
    • 1 Tablespoon whole milk
    • 1 teaspoon vanilla extract
    • 1/3 cup hot water

    Donut Instructions

    Prepare Potato

    The first step in making these donuts is to make the mashed potatoes or use left over mashed potatoes. Place peeled and sliced russet potato in a medium pot covered with water and boil until potatoes become fork tender. Drain water from potatoes, place potatoes back into pot and mash until smooth. Remove one cup of mashed potatoes and place into a large bowl.

    Make Donut Dough

    Add beaten eggs, softened butter, and sugar to mashed potatoes and blend together. I used my stand mixer with the paddle. Slowly add scalded milk to mixture until thinned. Add yeast to mixture and stir to combine. Allow to rest for a minute or two. Then add salt and slowly add a cup of flour at a time until the mixture begins to thicken. Then remove paddle from the mixer and replace with the dough hook. Continue adding up to a total of 4 1/2 cups of all-purpose flour. The mixture will be very sticky. If desired add up to 1/4 cup additional flour. When all ingredients are combined mix for about 3-minutes. Turn mixer off and remove dough hook and cover mixing bowl with a damp towel and allow dough to rise to about double in size. Then punch dough and prepare for a second rise.

    Prepare For Second Rise

    Place 1 Tablespoon olive oil on counter top or smooth surface and spread out. Remove dough from mixing bowl and knead on counter for about one minute. Prepare a bowl with olive oil and then place dough in bowl and cover with plastic wrap and allow to rise until doubled.

    Roll Out Dough

    Remove dough onto floured surface. Spread dough out with fingers to gently remove air bubbles. Sprinkle top of dough with flour and roll dough out to about 1/2-inch thickness. Cut into round shapes with a donut/biscuit cutter. Carefully lift up and separate cut out dough and holes and place on a sheet of parchment paper. Then cut parchment around each donut and set aside.

    making glazed donuts

    Deep Fry Donuts

    Prepare a cookie sheet with cooling rack and set aside. Place peanut oil into a 6-Quart Dutch oven about 3-inches deep and place pot onto a portable induction cooktop. Heat oil to 360 degrees Fahrenheit. I like using the induction cooktop when heating oil as the temperature will hold at desired temperature of 360 degrees Fahrenheit without having to use a cooking thermometer. Fry two donuts at a time. Take a piece of dough on parchment and carefully dip parchment into hot oil to release sticky dough, remove and discard parchment and allow dough to fry until golden brown on both sides. Carefully remove golden brown donuts with a stainless steel slotted spoon and transfer to the cookie sheet with cooling rack. Tip: dipping parchment with dough into hot oil helps donut to keep its shape.

    making deep fried glazed donuts

    Prepare Glaze

    Using a wire whisk mix confectioners sugar, cornstarch, melted butter, milk, vanilla extract in a shallow bowl and slowly add hot water until desired thickness. Note: not all water has to be used.

    Make Glazed Donuts

    Place a ebelskiver turning tool into center of cooled donut, lift and transfer to prepared glaze. Dip donut into glaze coating both sides. Remove donut with tool and allow excess glaze to drip off and return coated donut to cooking sheet with cooling rack. Tip: whisk glaze after every 2-4 donut dips.

    glazed raised doughnuts; glazed donuts and donut holes

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING GLAZED DONUTS AND DONUT HOLES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    ***Please come back and share your comments and tell my readers how you like this recipe.***

    WANT MORE RECIPES LIKE THIS?

    You Might Also Like…

    Old-Fashioned Chocolate Cake Doughnuts Homemade

    Old-fashioned chocolate cake doughnuts are another favorite of Jett’s Kitchen.

    apple cider donuts recipe

    Make these delicious homemade apple cider donuts anytime of the year with this easy recipe. Baked and not fried!

    Header related posts

    Breakfast Egg Muffins

    Old-Fashioned Clover Leaf Dinner Rolls (Why is this a related recipe? Because it calls for mashed potatoes)

    Focaccia Bread Art

    Honey Buttermilk Bread

    Homemade Glazed Donuts and Donut Holes

    Make the best glazed raised doughnuts ever with this easy step-by-step recipe. Homemade, high quality, light and airy glazed donuts.

    Course Breakfast
    Cuisine American
    Keyword donuts, doughnuts, glazed donuts, mashed potatoes, yeast
    Prep Time 1 hour 45 minutes
    Cook Time 1 hour
    make mashed potatoes 15 minutes
    Total Time 3 hours
    Servings 2 dozen
    Author jettskitchen.com

    Ingredients

    Donut Ingredients

    • 1 1/2 cups whole milk scalded
    • 2 packages active dry yeast (use two 1/4 ounce packages)
    • 1/2 cups granulated sugar
    • 1/3 cup unsalted butter softened
    • 2 large eggs
    • 1 teaspoon salt
    • 5 cups all-purpose flour
    • 1 cup mashed potatoes (1 medium russet potato peeled, sliced and boiled)
    • Peanut oil to fry donuts
    • 2 Tablespoons olive oil

    Glaze Ingredients

    • 1 pound confectioners sugar (powdered sugar)
    • 2 Tablespoons cornstarch
    • 1/3 cup unsalted butter melted
    • 1 Tablespoon whole milk
    • 1 teaspoon vanilla extract
    • 1/3 cup hot water

    Instructions

    1. Prepare Potato

      The first step in making these donuts is to make the mashed potatoes or use left over mashed potatoes. Place peeled and sliced russet potato in a medium pot covered with water and boil until potatoes become fork tender. Drain water from potatoes, place potatoes back into pot and mash until smooth. Remove one cup of mashed potatoes and place into a large bowl.

    2. Make Donut Dough

      Add beaten eggs, softened butter, and sugar to mashed potatoes and blend together. I used my stand mixer with the paddle. Slowly add scalded milk to mixture and slowly beat until thinned. Add yeast to mixture and stir to combine. Allow to rest for a minute or two. Then add salt and slowly add a cup of flour at a time until the mixture begins to thicken. Then remove paddle from the mixer and replace with the dough hook. Continue adding up to a total of 4 1/2 cups of all-purpose flour. The mixture will be very sticky. If desired add up to 1/4 cup additional flour. When all ingredients are combined mix for about 3-minutes. Turn mixer off and remove dough hook and cover mixing bowl with a damp towel and allow dough to rise to about double in size. Then punch dough and prepare for a second rise.

    3. Prepare For Second Rise

      Place 1 Tablespoon olive oil on counter top or smooth surface and spread out. Remove dough from mixing bowl and knead on counter for about one minute. Prepare a bowl with olive oil and then place dough in bowl and cover with plastic wrap and allow to rise until doubled.

    4. Roll Out Dough

      Remove dough onto floured surface. Spread dough out with fingers to gently remove air bubbles. Sprinkle top of dough with flour and roll dough out to about 1/2-inch thickness. Cut into round shapes with a donut/biscuit cutter. Carefully lift up and separate cut out dough and holes and place on a sheet of parchment paper. Then cut parchment around each donut and set aside.

    5. Deep Fry Donuts

      Prepare a cookie sheet with cooling rack and set aside. Place peanut oil into a 6-Quart Dutch oven about 3-inches deep and place pot onto a portable induction cooktop. Heat oil to 360 degrees Fahrenheit. I like using the induction cooktop when heating oil as the temperature will hold at desired temperature of 360 degrees Fahrenheit without having to use a cooking thermometer. Fry two donuts at a time. Take a piece of dough on parchment and carefully dip parchment into hot oil to release sticky dough, remove and discard parchment and allow dough to fry until golden brown on both sides. Carefully remove golden brown donuts with a stainless steel slotted spoon and transfer to the cookie sheet with cooling rack. Tip: dipping parchment with dough into hot oil helps donut to keep its shape.

  • bourbon cherry jam filled cupcakes recipe

    Cherry Jam Filled Cupcakes

    There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home!

    See Privacy Policy & Disclosure Policy for complete details.

    A cupcake delicacy is this chocolate cupcake filled with a bourbon cherry jam and topped with a flavorful whipped bourbon cherry icing.

    If you’re a chocoholic and Bing cherry lover then there’s a high chance you are going to fall hard for these cherry jam filled cupcakes.

    chocolate cherry filled cupcakes

    Cherry Jam Filled Cupcakes Recipe

    cherry jam filled cupcakes

    Cherry Jam Filling Ingredients

    • 1 pound fresh cherries (I used Bing cherries)
    • 1 1/2 cups granulated sugar
    • Juice from 1/2 lemon
    • lemon zest from 1/2 lemon
    • 1/2 teaspoon almond extract
    • 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
    • 1 Tablespoon bourbon (optional but recommended)

    Cupcake Ingredients

    • 1 1/2 cups cake flour
    • 1/2 cup cocoa powder
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter melted
    • 2 large eggs (room temperature)
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 3/4 cup espresso or strong black coffee

    Icing Ingredients

    • 2 8-ounce packages cream cheese at room temperature
    • 2 cups cold heavy whipping cream
    • 1 1/4 cups powdered sugar
    • 6 Tablespoons Bourbon Cherry Juice

    Cherry Jam Filling Instructions

    bourbon cherry jam

    Prepare Cherries

    First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.

    Combine Cherries with Sugar and Cook

    Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.

    cherry jam ingredients

    Add Other Cherry Jam Ingredients and Jar

    Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.

    Cupcake Instructions

    Making the batter

    Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners). Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit. Pour batter into cupcake pans or liners. I highly recommend using silicone liners. Just spray the liners with non-stick cooking spray, place in cupcake pan and fill with cake batter.

    Bake

    Bake cupcakes 15-18 minutes or until a toothpick comes out clean. Remove cupcakes from oven and allow to completely cool before filling or icing.

    Core Cupcakes

    Once cupcakes are cooled carefully core out the top 3/4th of the centers of each cupcake with a medium size core. I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same exact one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium). Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!

    core cupcakes

    Icing Instructions

    Place heavy whipping cream in a large bowl along with cherry juice and powdered sugar and beat on low speed until sugar has been incorporated. Gradually increase speed to high and beat until stiff peaks form.

    Fill cupcakes and ice

    Fill cupcakes with cherry jam. Using a disposable cake decorating bag along with cake decorating tip 1M by Wilton and ice cupcakes. Place a cherry on top serve and enjoy!

    bourbon cherry jam filled cupcakes

    I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CHERRY JAM FILLED CUPCAKES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

    ***Please come back and share your comments and tell my readers how you like this recipe.***

    WANT MORE RECIPES LIKE THIS?

    You Might Also Like…

    Irish cream chocolate cupcakes

    A recipe for chocolate cupcakes with an Irish flavored whipped cream cream cheese icing. There’s not only this flavorful icing atop the cupcake but also inside! Every chocolate lover’s dream come true!

    Bing cherry pie

    If you love Bing cherries you are absolutely going to love this sweet Bing cherry pie recipe!

    Header related posts

    Watergate Cake

    Raspberry Fruit Candy

    Cream Cheese and Cherry Danish Recipe

    Strawberry Bavarian Cream Parfait

    Puff Pastry Cherry Turnovers

    Cherry Jam Filled Cupcakes

    A cupcake delicacy is this chocolate cupcake filled with a bourbon cherry jam and topped with a flavorful whipped bourbon cherry icing.

    Course Dessert
    Cuisine American
    Keyword bing cherries, cherry, chocolate, cupcakes
    Prep Time 50 minutes
    Cook Time 15 minutes
    Cooling TIme 1 hour
    Total Time 2 hours 5 minutes
    Servings 15 cupcakes

    Ingredients

    Cherry Jam Filling Ingredients

    • 1 pound fresh cherries (I used Bing cherries)
    • 1 1/2 cups granulated sugar
    • juice from 1/2 lemon
    • lemon zest from 1/2 lemon
    • 1/2 teaspoon almond extract
    • 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
    • 1 Tablespoon bourbon (optional but recommended)

    Cupcake Ingredients

    • 1 1/2 cups cake flour
    • 1/2 cup cocoa powder
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter melted
    • 2 large eggs (room temperature)
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 3/4 cup espresso or strong black coffee

    Icing Ingredients

    • 2 8-ounce packages cream cheese at room temperature
    • 2 cups cold heavy whipping cream
    • 1 1/4 cups powdered sugar
    • 6 Tablespoons Bourbon Cherry Juice

    Instructions

    Cherry Jam Filling

    1. Prepare Cherries

      First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.

      Combine Cherries with Sugar and Cook

      Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.

      Add Other Cherry Jam Ingredients and Jar

      Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.

    Cupcake Instructions

    1. Making the Batter

      Preheat oven to 350 degrees Fahrenheit. This recipe makes about 12-17 cupcakes (depending on how full you fill the cupcake liners). Using a mixer combine all cake ingredients in a large bowl. Mix for about 2-3 minutes until batter thickens up a bit. Pour batter into cupcake pans or liners. I highly recommend using silicone liners. Just spray the liners with non-stick cooking spray, place in cupcake pan and fill with cake batter.

      Bake

      Bake cupcakes 15-18 minutes or until a toothpick comes out clean. Remove cupcakes from oven and allow to completely cool before filling or icing.

      Core out centers

      Once cupcakes are cooled core out the centers with a medium size core. I find using this nifty cupcake corer works wonders! Since I have had mine for many years I could not find the same one but if I had to get a new one I would get this one because it has two different size cut outs (small and medium). Save the cake pieces removed from the cupcakes (I call them the cupcake holes. Similar to donut holes if you know what I mean). Anyway, use them for taste testing for later. Wink Wink!

    2. Icing Instructions

      Place heavy whipping cream in a large bowl along with cherry juice and powdered sugar and beat on low speed until sugar has been incorporated. Gradually increase speed to high and beat until stiff peaks form.

    3. Fill Cupcakes and Ice

      Fill cupcakes with cherry jam. Using a disposable cake decorating bag along with cake decorating tip 1M by Wilton and ice cupcakes. Place a cherry on top serve and enjoy!